We decided that a walk would be a great idea on Sunday morning and so it seemed like a good idea to start the morning with a bacon roll. An army marches on its stomach, as they say!
Before I give you the menu … remember the “late lunch or a snack” I'd planned for Saturday afternoon? Like I said at the time, you can never predict how circumstances can change – work went on longer than expected and they weren't able to set off until 3pm which meant that the late lunch or a snack wouldn't be needed.
Everything happens for a reason, so they say. The “late lunch or a snack” became lunch on Sunday! We had a great two hour walk and then back home – preparing lunch took as long as it took the oven to pre-heat for the ciabatta – pulling out the remaining bits and pieces and an ice cold beer whilst waiting. I just love it when a plan re-arranges itself!
Sunday evening meal
Chicken and ham hock pie in a
sauce supreme and puff pastry
Roast potatoes
Cauliflower cheese
Steamed runner beans
Veggie stuffing for the veggie
Apple Crumble with ice cream
and/or clotted cream
My recipe choice from Sunday evening's meal is the Chicken and Ham Hock Pie. Again I've chosen it because it fits in with the principles I've used from the beginning – plan your menu, serve what you know your guests love and cook ahead as much as you can.
I slow cooked chicken breast in chicken stock. The pie was to serve 3 adults – I slow cooked 5 medium sized chicken breasts, cooled then bagged and fridged. I set aside and fridged the stock too.
I cheated and decided to use ready-cooked ham hock. There's a great deal in M&S at the moment – 3x100g packets of Pulled Wiltshire Ham Hock for £7. I used all three for the pie.
Coming up – the method in the madness and after the weekend!
No comments:
Post a Comment